Some of us with Latin American roots already started the annual season of tamales by having more than one tamal on Thanksgiving or made turkey tamales from leftovers… which got me thinking… Every year my Mexican belly gobbles up tamales de frijol (of beans), pollo en salsa verde (chicken in green sauce), puerco (pork), res (beef), chopes (sweet coconut & pineapple ones that my mom loved as a child and still makes for us), rajas de chile (poblano pepper slices), etc., etc. I’ve had them Northern Mexican style, Oaxacan Mexican style, Colombian style, Peruvian and so on.

So what if we decided to actually dedicate the whole month to trying out a new tamal flavor each day? As long as we don’t have to shell out the Williams-Sonoma price ($54 for 3 dozen), I would sooooo do it. Except, it is not on my paleo plan :P.

Oh, and by the way, tamal is one single corn dough like tube or square filled with yummy anything and wrapped in a corn husk or banana leaf or other natural wrap depending on the region. Tamales is the plural. Tamale is a word that seems to only exist in the U.S. which is gaining acceptance but is still not the singular of tamales.